Flavor dispensing device

ABSTRACT

A flavor dispensing device usable on machines for dispensing frozen foods, such as ice cream. The flavor dispensing device is suitable to be retrofitted on existing food dispensing machines below the dispensing spigot. One embodiment includes a syrup stem protruding inwardly into the food/flavor mixing chamber. This stem may have both an opening in the central portion and the perimeter portion of the mixing chamber, resulting in syrup being deposited in the center and the perimeter of the ice cream flow. A rotor in the chamber provides mixing, and in one embodiment the rotor is tangentially driven and has a central aperture therein. A water flush system is provided to clean syrup and food from the various lines and ducts. The flavor dispensing device is readily removable for cleaning and servicing.

This application is a continuation of application Ser. No. 57,966, filed6/3/87 now U.S. Pat. No. 4,793,520.

BACKGROUND OF THE INVENTION

This invention relates generally to the field of flavor dispensingdevices, and more specifically to a device for providing a selection offlavors for a frozen food dispenser.

Frozen food dispensers for ice cream and the like are widely used.Several devices for providing a selection of flavors are known. Forexample, U.S. Pat. Nos. 4,580,905, 4,378,164 and 4,643,335 disclosevarious approaches to solving the need of mixing one of several flavorswith a base mix of ice cream. Several flavored syrup ducts feed into amixing chamber for combining syrup and ice cream. Some devices use anaxially driven rotor in the mixing chamber to mix the ice cream with thesyrup which is added at the circumference of the mixing chamber. Thisprovides for a swirl of syrup on the outer portion of the ice cream.

One problem associated with multi-flavored devices is that of flavorcarry-over. Various approaches are discussed in column 1 of U.S. Pat.No. 4,580,905, including using different mixing chambers for differentflavors, and using a water flush system to be used between uses ofdifferent flavors.

It is necessary to design such systems to be easily cleaned due to theiruse of perishable food products. As such, it is desirable to have easilyremovable component parts which may be easily cleaned.

Some devices use axial drive mixers to completely blend base ice creammix with flavoring syrup. These devices introduce syrup at the edge ofthe mixing chamber, and then the shaft driven mixer blends the ice creamand syrup around the outside of the drive shaft, providing a homogeneousmix of base and syrup.

It is common among prior multi-flavored devices to be integrated intothe structure of the ice cream machine. While this may provide someadvantages, it also creates difficulty in retrofitting machines nothaving flavor selection. Also, cleaning of equipment can be moredifficult in some of the prior devices.

In the interest of disclosure, the following U.S. Pat. Nos. may beconsidered: 4,378,164 to Manfroni; 3,224,740 to Kuehn; 2,736,534 toAtkins; 3,830,407 to Wierlo; 2,262,293 to Lilja; 4,643,335 to Carnisio;3,828,572 to Calim; 3,517,524 to Fiedler; 3,330,129 to Halverson et al.;3,479,835 to Lane et al.; 4,635,825 to Tulasne; and 2,894,377 toShikles, Jr., et al.

SUMMARY OF THE INVENTION

According to one embodiment, the present invention provides a processfor combining a syrup with a confection comprising the steps of: flowingthe confection through a rotor housing having a mixing chamber, aconfection inlet to the mixing chamber, and a confection outlet from themixing chamber, the rotor housing having a syrup duct means fordelivering syrup into the mixing chamber; rotating a rotor having acentral aperture and positioned in the mixing chamber circumferentiallyaround the central aperture and around the confection by means fordriving the rotor; introducing a syrup from a syrup magazine through thesyrup duct means and into the mixing chamber.

The present invention also provides a process for dispensing aconfection from a confection machine outlet comprising the steps of:providing a removable rotor housing having a mixing chamber, a syrupduct means for delivering a syrup into the mixing chamber, a confectioninlet to the mixing chamber, a confection outlet from the mixingchamber, and a rotor positioned in the mixing chamber; coupling therotor housing to the outlet of the confection machine with means forcoupling, the means for coupling including a coupling element engagablewith the rotor housing and engagable with the confection machine outlet,the coupling element being movable with respect to the rotor housing andwith respect to the confection machine outlet for disengagement andready removal of the rotor housing from the confection outlet, whereinthe inlet to the mixing chamber is operably coupled to the outlet of theconfection machine by the means for coupling; flowing a confection fromthe confection machine through the mixing chamber while tangentiallydriving the rotor around the confection; and introducing a syrup througha syrup supply line and through the syrup duct means and into the mixingchamber.

The present invention also provides a process for combining a syrup witha confection comprising the steps of: flowing the confection through arotor housing having a mixing chamber, a confection inlet to the mixingchamber, and a confection outlet from the mixing chamber, the rotorhousing having a syrup duct means for delivering syrup into the mixingchamber; rotating a rotor positioned in the mixing chamber by means fordriving the rotor; and introducing a syrup through the syrup duct meansand into the mixing chamber, wherein the syrup duct means includes aninwardly protruding syrup stem having a first syrup outlet located in acentral portion of the mixing chamber, the stem further including asyrup duct located therein, the introducing step further comprising thestep of introducing the syrup through the first syrup outlet and intothe confection flowing through the mixing chamber.

A process for dispensing a confection comprising the steps of: providinga flow of a food confection in a first flow direction; and encirclingthe flow of food confection with a syrup in a second flow directioncircumferential to the flow of the food confection, wherein thecircumferential second flow direction is distinct from the first flowdirection, and wherein the syrup coats the outside of the foodconfection.

A general object of the present invention is to provide an improvedflavor dispensing process.

It is another object of the present invention to provide a process forcombining flavoring syrup both on the interior and the perimeter of anice cream cone.

It is another object of the present invention to provide an ice creamcone with an improved apperance, including a decorative outer stripingof colored syrup.

It is another object of the present invention to provide an improvedsystem for providing a selection of flavoring syrup to be added to abase mix of ice cream.

It is another object of the present invention to provide syrup deliveryto both the interior and visible exterior of an ice cream cone.

It is an object of the present invention to provide a syrup stem, usefulin accomplishing the objects of the invention.

It is another object of the present invention to provide amulti-flavored syrup dispenser which may be easily retrofitted toexisting ice cream machines.

It is another object of the present invention to provide a flavordispenser which may be easily disassembled for cleaning and servicing.

It is another object of the present invention to provide a multi-flavordispenser having a water flush system.

It is another object of the present invention to provide a flavordispenser with a tangentially driven rotor for mixing syrup and icecream.

It is another object of the present invention to provide an improvedmixing rotor having a central aperture.

These and related objects of the invention will become more apparentupon reading the following detailed description of the preferredembodiment in conjunction with the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows a front view of an ice cream machine having a flavordispensing device of the present invention attached thereto;

FIG. 2 shows a side partical cutaway view of the syrup cabinet shown inFIG. 1;

FIG. 3 shows a side sectional view of the rotor-valve assembly of thepresent invention taken along line 3--3 of FIG. 4;

FIG. 4 shows a top partial sectional view of the rotor-valve assembly ofFIG. 3 taken along lines 4--4 shown in FIG. 3;

FIG. 5 shows an exploded top view of the rotor-valve assembly shown inFIG. 4;

FIG. 6 shows a rear view of the rotor body of FIG. 5 shown along line6--6;

FIG. 7 shows a rear view of the gasket shown in FIG. 5 along line 7--7;

FIG. 8 shows a front view of the valve body shown in FIG. 5 along line8--8;

FIG. 9 shows a rear view of the valve body shown in FIG. 5 along line9--9;

FIG. 10 shows a rear view of the gasket shown in FIG. 5 along line10--10;

FIG. 11 shows a front view of the syrup line adaptor shown in FIG. 5along line 11--11;

FIG. 12 shows a rear view of the syrup line adaptor shown in FIG. 5along line 12--12;

FIG. 13 shows an exploded side view of the rotor housing and rotor gearin partial section;

FIG. 14 is a top view of the rotor gear housing design disk;

FIG. 15 is a top view of the rotor gear;

FIG. 16 is a top view of a U-bar utilized in an embodiment of thepresent invention; and

FIG. 17 is a schematic diagram of the electrical system utilized in thepresent invention.

DESCRIPTION OF THE PREFERRED EMBODIMENT

For the purposes of promoting an understanding of the principles of theinvention, reference will now be made to the embodiment illustrated inthe drawings and specific language will be used to describe the same. Itwill nevertheless be understood that no limitation of the scope of theinvention is thereby intended, such alterations and furthermodifications in the illustrated embodiment, and such furtherapplications of the principles of the invention as illustrated thereinbeing contemplated as would normally occur to one skilled in the art towhich the invention relates.

Referring now to FIGS. 1 and 2, ice cream machine 21 is a standard icecream dispensing machine, such as machines offered by the Sani-ServCorporation of Indianapolis, Ind., including Model Numbers: 407E,407EFM, 401, 461, 408E, 468E, 414E, 421E, 521ET, 424E, 524ET, 587ET, and507ETFM. Other similar machines, such as machines offered by TaylorFreezer Company of Rockton, Ill., (Model Numbers: 320, 321, 325, 750,751, 755, 8752, 338, 339, 754 , and 8756), and by Stoelting Corporationof Kiel, Wisconsin, (Model Numbers: 2111, 2112-C, 2112-S, 3111, 3112-C,3112-S, 3211, 3212C, 3212S, 217, 218, 221, 225 and 227) for example, arealso suitable for being retrofitted with the present invention. The icecream machine is mounted on wheels 23a and 23b and has an ice creamdispensing spigot 25 which delivers a frozen food confection, such asice cream, when lever 27 is pulled downward. When lever 27 is pulleddownward, a valve is opened and a pump is actuated, delivering a basemix of ice cream out of spigot 25. Syrup cabinet 29 is mounted to theside of ice cream machine 21 and contains eight syrup magazines, 31a,31b, 31c, 31d, 31e, 31f, 31g and 31h, each of which contains a flavoredsyrup to be combined with the frozen confection. Syrup cabinet 29 is anadd-on part to the off-the-shelf ice cream machine.

Rotor valve assembly 33 couples syrup cabinet 29 with ice creamdispensing spigot 25. The rotor valve assembly is coupled below thespigot and provides flavor mixing with the ice cream after it has exitedthe ice cream machine's spigot. The rotor valve assembly includes rotorhousing 35, valve body 37, syrup line adaptor 39, and flexible driveshaft 41. Also, syrup lines, such as syrup line 43b, act as a conduitbetween syrup magazine, such as syrup magazine 31b, and rotor housing35. These syrup lines are typically made of flexible plastic tubing.

Flavor control panel 45 includes control panel frame 47 and severalcontrol switches and "syrup out" light 49. There are also eight flavorselector switches, such as flavor selector switch 53h, and correspondingflavor indicator light 51h. Flavor system on/off switch 55 controls theelectrical power to the entire syrup cabinet 29. Reset button 57 isprovided to reset a circuit breaker in the electrical system in theflavor control panel. Manual override switch 59 allows electrical powerto be provided to the control panel when the ice cream pump in ice creammachine 21 is not activated. Flush switch 61 actuates a water flush fromflush reservoir 63 to rotor housing 35 by way of flush hose 65. Flushhose 65a supplies water from reservoir 63 to flush hose 65 via a hose(not shown) between pump 159a and coupler 68 (FIG. 2). Other syrupmagazines are similiarly coupled to coupler 68 with one pump and set ofhoses for each flavor. Note that fitting 70 on hose 65a is adapted tofit to syrup magazine drain, such as drain 32c so the operator may flushsyrup out of syrup line 44c by coupling fitting 70 with drain 32c.

Syrup from magazine 31c is drawn through line 44c by syrup pump 46cwhich is driven by motor 48c. The syrup then flows to coupler 68 by wayof syrup line 50c, and then into rotor-valve assembly 33. Other syruplines in syrup cabinet 29 perform substantially the same function witheach having their own respective syrup magazines, pumps and motors, butare not shown for drawing clarity.

Power box/transformer 56 is disposed in the front bottom of the syrupcabinet and steps 120 volt electricity down to 24 volts for use by thepump motors, lights and solenoid 95. Wires 99a and 99b (see FIG. 3) arerun through one of the ten holes in coupler 68. The electrical layout isfurther set forth in the description accompanying FIG. 17 below. Motor155 provides power to drive shaft 41.

Referring now to FIGS. 3-16, rotor housing 35 is coupled to valve body37 by clamps 67a and 67b, with rubber gasket 69 sandwiched therebetween.Similarly, valve body 37 and syrup line adaptor 39 are coupled by clamps67c and 67d with rubber gasket 71 sandwiched therebetween. Rubbergaskets 69 and 71 are soft, pliable rubber sheets, which when sandwichedbetween the respective parts of the rotor-valve assembly, provide aliquid tight seal to prevent leakage. The clamps 67a-d are buckle-typeclamps which are readily snapped or unsnapped from hooks, such as hooks73a, 73b, 73c and 73d, as seen in FIGS. 4 and 5. This allows for quickdisassembly and easy cleaning of the rotor-valve assembly.

Syrup line adaptor 39 includes nine barbed nipples, such as 75a, 75b,75c, 75d, 75e, 75f, 75g, 75h and 75i. Note that in FIG. 4, barbednipples 75b and 75c are deleted for drawing clarity to better showsolenoid body 77. Nipple 75i is a male fitting adapted to fit withinflush hose 65 to provide flush water for cleaning of the system. Theother eight nipples, 75a-h, are all shown in FIG. 12, radiallypositioned around the axial center of the syrup line adaptor. Flexibleclear plastic syrup lines, such as syrup lines 43a and 43d (FIG. 4) andsyrup lines 43c and 43f (FIG. 3) couple syrup line adaptor 39 with arespective one of the syrup magazines 31-h, shown in FIG. 2. Note thatlines such as line 43a, and drive 41 are flexible, allowing rotor body35 to travel when coupled to ice cream machines having pivot rotatingspigots, such as shown in U.S. Pat. No. 3,828,572.

Valve plunger 79 is positioned in valve plunger sleeve 81, which has anaxial bore running longitudinally therein. Valve plunger 79 has a frontneedle 83, a frusto-conical surface 85, O-ring 87 seated incircumferential channel 89 and rear needle 91 which has radial tabs 93aand 93b affixed thereto (FIG. 5). Rear needle 91 is inserted intosolenoid core 95 and then twisted, allowing tabs 93a and 93b to lockvalve plunger 79 and solenoid core 95 into engagement into bayonet slotsin solonoid core 95. For disassembly, the valve plunger is pushed towardthe solenoid core, twisted and then pulled out. As seen in FIG. 3,solenoid core 95 includes spring 97, which acts in compression to urgethe valve plunger longitudinally away from the solenoid core. Thesolenoid core is positioned in solenoid body 77, which has wires 99a and99b providing 24 volt direct current thereto. Solenoid body 77 has twoL-grooves, such as L-groove 101 (FIG. 5), which engage with acorresponding radial pegs, such as radial pegs 103a and 103b (FIG. 4),which are attached to hub 40 on line adaptor 39. In this way, solenoidbody 77 is coupled with syrup line adaptor 39, and yet may be easilyremoved therefrom. Note that in FIG. 5, L-groove 101 is rotated 90° inrelation to syrup line adaptor 39 for drawing clarity.

FIG. 3 illustrates the rotor-valve assembly with valve plunger 79 in aclosed position; whereas, FIG. 4 shows valve plunger 79 in an openposition. Valve plunger 79, as shown in FIG. 4, is longitudinallyretracted away from rotor housing 35 by electrically energizing wires99a and 99b, thus causing the solenoid to draw valve plunger 79 inwardlyagainst the compressional action of spring 97. When the current isstopped, spring 97 urges valve plunger back in a closed position asshown in FIG. 3. Note that O-ring 87 provides a liquid seal to reduce orprevent syrup flow in the axial bore of valve plunger sleeve 81.

Syrup flow from a syrup magazine, such as syrup magazine 31a, is asfollows. A pump is activated, causing syrup from magazine 31a to flowinto syrup line 43a. The syrup next flows through barbed nipple 75a andinto syrup line adaptor 39, which has syrup duct 139a. Note that, asseen in FIG. 11, there are eight syrup ducts 139a, 139b, 139c, 139d,139e, 139f, 139g and 139h, which correspond to the barbed nipples 75a-h,shown in FIG. 12. The syrup next flows through gasket 71, which inaddition to providing liquid sealing, also acts as a check valve. Thischeck valve function is accomplished by the use of flaps, such as flap171a, which is formed by a crescent cut, such as crescent cut 173a. Notethat there are eight flaps, one corresponding to each of the syrup ducts139a-h, and these flaps are denoted as 171a-h, as shown in FIG. 10.There is also valve plunger hole 175 and flush hole 177. As seen in FIG.4, these check valve flaps may be open like flap 171d or closed likeflap 171a. As the syrup is pumped through duct 139a, flap 171a willopen, allowing unidirectional flow of the syrup. The syrup next flowsinto rear radial channel 105a towards syrup duct 137a. Note that, asshown in FIG. 9, there is flap receiving chamber 107a, which has alarger diameter than syrup duct 139a shown in FIG. 11. This flapreceiving chamber allows room for flap 171a to open, while the smallerdiameter of syrup duct 139a provides a bearing surface therearound onwhich flap 171a can bear to resist back-flow of syrup. There arecorresponding flap receiving chambers, as shown in FIG. 9, for each ofthe eight syrup ducts. Similarly, there are eight ducts, such as duct137a, radially inward of the flap receiving chambers and radiallyoutward of the valve plunger bore. The syrup continues in duct 137aalong the flow arrows, as shown in FIG. 4, and into front radial channel109a, as shown in FIG. 8. Front radial channel 109a is a deeplongitudinal slot providing syrup into valve chamber 111, shown in FIGS.4 and 8. Note that in FIG. 8, there are eight front radial channelscorresponding to each of the respective syrup ducts 137a-h. From theforegoing, it is seen how syrup is delivered from syrup magazine 31a tovalve chamber 111. The process is substantially similar for the otherseven syrups contained in their respective syrup magazines along theirrespective syrup lines and syrup ducts.

Note that valve chamber 111 is defined by the space previously occupiedby the frusto-conical front portion of valve plunger 79 and the frontportion of the valve plunger's body, when such valve plunger is in alongitudinally retracted position, as shown in FIG. 4. In FIG. 3, valvechamber 111 is completely occupied by valve plunger 79.

Syrup in valve chamber 111 next flows into rotor housing 35. Rotorhousing 35 includes rotor housing body 113 and rotor housing design disk115 (FIGS. 3 and 13). Design disk 115 is held in place in the bottom ofrotor body 113 by U-bar 121b which is substantially similar to U-bar121a discussed below. Note, unlike U-bar 121a, U-bar 121b is insertedbehind rotor body 113 (as seen in FIG. 3) so as not to interfere withworm drive 149. Rotor housing 35 has a mixing chamber 117 centrallylocated therein and defining a substantially vertical cylinder therein.Triple wave spring washer 114 provides a snug, yet resilient bearingbetween rotor gear 135 and design disk 115.

Rotor housing body 113 is suspended below ice cream dispensing spigot 25of ice cream machine 21. The housing body is coupled to the spigot bycoupler fitting 119, ring 120 and U-bar 121a (see FIG. 16). Couplerfitting 119 is seated the spigot mouth 125 as shown, or may be attachedby threading, welding, snap-on means, or other suitable means forattaching to the spigot. In ice cream machines having obstructions, suchas a star-shaped die in spigot mouth 125, it is necessary to bore out anopening suitable to receive fitting 119. Coupler fitting 119 may vary ingeometry, depending on the make and model of the ice cream machine beingfitted with the present invention, and its shape is a matter of designexpedience. The coupler fitting 119 has a vertical axial boretherethrough to allow ice cream to flow from spigot mouth 125. O-ring119a, as well as glue or other bonding material, provides a tight sealbetween fitting 119 and spigot 25. Ring 120 is snapped around fitting119 and may be fused thereto. Rotor housing body 113 is joined to ring120 by positioning the housing body around the ring and laterallyinserting U-bar 121a (see FIG. 3). O-ring 122 provides a seal. U-bar121a is inserted into two parallel transverse bores defined by channelsmachined into ring 120 and rotor housing body 113. In this way, therotor-valve assembly may be readily removed from spigot 25 merely byremoving U-bar 121a. This facilitates cleaning and inspection of therotor-valve assembly.

Mixing chamber 117, as seen in FIG. 13, has a confection inlet 123through which frozen confection, such as ice cream, enters the mixingchamber from spigot mouth 125. Correspondingly, confection outlet 127 isin the bottom of rotor housing 35 and is the outlet from which the icecream combined with flavored syrup flows. As seen in FIG. 14, rotorhousing design disk 115 shows confection outlet 127, which is anaperture therein. The confection outlet is star-shaped with severalpointed tips 128 as shown.

Rotor housing body 113 has stem 131 integrated therein and protrudingfrom a point on the circumferential outer wall of mixing chamber 117radially inward to the center of the mixing chamber. Stem 131 has acentral orifice or opening 133, which is an outlet for the syrup ductcontained in stem 131. In the preferred embodiment, the stem is tubular,and central orifice 133 is defined by a diagonal sectional cut in thestem, providing a downward taper. Stem 131 and central orifice 133 arepositioned in the mixing chamber below confection inlet 123 and aboverotor gear or rotor 135 (and above outlet 127).

Rotor gear 135 is shown independently in FIG. 15 and has outer gearteeth 141, inner teeth 143 and defines central aperture 145 radiallyinward of inner teeth 143. Teflon coated O-ring 147 provides a sealbetween rotor 135 and rotor housing body 113, as shown in FIG. 3. Asshown in FIG. 4, rotor 135 is tangentially driven by worm drive 149,which is powered by flexible drive shaft 41 having drive shaft core 151and drive shaft sheath 153. The tangential drive provided by worm drive149 enables rotor 135 to be rotated within mixing chamber 117, whileleaving central aperture 145 free and clear of any drive mechanism, suchas an axial drive mechanism. In this arrangement, ice cream is free toflow vertically downward from spigot mouth 125 through the mixingchamber and out confection outlet 127. Furthermore, stem 131 andcorresponding central orifice 133 may be located above central aperture145 of the rotor, without interference from an axial drive shaft. Notethat tangential drive of rotor 135 may also be accomplished by othersuitable means, such as the use of a bevel gear or tangential gearco-planar with rotor 135. Drive shaft core 151 is rotably powered bydrive shaft motor 155 shown in FIG. 2.

Syrup stem 131, in addition to having central orifice 133, also hasperimeter orifice 157, providing a second outlet for syrup from the ductin the stem. As seen in FIG. 4, perimeter orifice 157 is positioned invertical alignment with inner teeth 143 of rotor 135. In this way,perimeter orifice 157 functions to deposit syrup along the outermostportion of the ice cream flowing through central aperture 145 of therotor. Central orifice 133 further functions to supply additionalflavored syrup to the central core of the ice cream flowing downwardlythrough mixing chamber 117. Mixing chamber 117, being a space, isdivided into two spacial portions denoted as a central portion and acircumferential portion. The circumferential portion of mixing chamber117 is defined as that annular portion of the mixing chamber in whichsyrup will be deposited on the ice cream, such that the syrup is visibleon the outside of the ice cream as it exits confection outlet 127. In acomplimentary fashion, the central portion of mixing chamber 117 isdefined as that portion which is not part of the circumferential portionand is radially inward thereof. The central portion is provided syrup bycentral orifice 133, injecting syrup into the center of the ice creamwhich is not visible in the finished, flavored ice cream product.

As syrup is added to the ice cream in mixing chamber 117, rotor 135 isrotated at a speed typically ranging between 300 and 400 rpm, with apreferred speed believed to be about 350 rpm. Such rotation encirclesthe ice cream with syrup from perimeter orifice 157. As the syrup coatedice cream is extruded through tips 128 of confection outlet 127 (seeFIG. 14), the flavored, and typically colored, syrup is extruded at theseveral tips, such as tip 128. The result is a serrated ice creamextrusion with a striping effect accomplished by the syrup on the outertips of the serration, and base ice cream (typically white) appearing onthe radially inwardmost portion formed by confection outlet 127. Thus,the finished product preferably is an ice cream cone with an attractive,decorative stripe appearance. Furthermore, in addition to the perimeterstriped appearance, flavored syrup is also provided in the central coreof the ice cream cone due to the syrup injected from central orifice133.

Worm drive 149 rotates within rotor housing 35 and valve body 37 insideof drive bore 150 shown in FIGS. 6, 7 and 8.

When the operator is finished dispensing ice cream, the ice creammachine is shut off with lever 27. This shuts off current through wires99a and 99b, and thus spring 97 urges valve plunger 79 into valvechamber 111. The valve plunger displaces residual syrup remaining in thevalve chamber, and front needle 83 of the valve plunger at leastpartially displaces residual syrup in the duct of stem 131.

The operator may flush valve chamber 111, stem 131 and mixing chamber117 with a water flush between uses to reduce or prevent flavorcarry-over between ice cream cones of different flavor. This is effectedby activating manual override switch 59 and flush switch 61 as shown inFIG. 1. This activates flush pump 159a (driven by motor 159b) whichdraws water from flush reservoir 63 and pumps it through flush hose 65.As seen in FIG. 3, flush hose 65 is coupled with barbed nipple 75i whichcommunicates the flush hose with flush duct 165. This flush ductincludes transverse channel 161 (shown in FIG. 11) which is that segmentof the flush duct in syrup line adaptor 39 which accommodates for thenon-alignment of nipple 75i and that portion of the flush duct in valvebody 37. (See also FIG. 4). Note that in FIG. 10, gasket 71 has flushhole 177 providing a flow of the flush water therethrough. The flushwater continues through duct 165 in valve body 37, through gasket 69'sflush hole 178 (see FIG. 7) and into transverse channel 163. Transversechannel 163 is incorporated in rotor housing body 113 and communicatesflush duct 165 with valve chamber 111. Flush water flows into the valvechamber, through the duct of stem 131 and into mixing chamber 117.During the flush, worm drive 149 rotates rotor 135 causes a swirling,cleaning action in mixing chamber 117. Thus, the valve chamber, stem andmixing chamber are flushed of residual syrup which could otherwise causeflavor carry-over. Note that the flush water in valve chamber 111 doesnot back-flow in syrup ducts 137a-h because of the presence of residualsyrup therein and the presence of flaps 171a-h acting as check valves.

Referring now to FIG. 17, the best mode electrical schematic used in thepresent embodiment is shown as a suitable approach for controlling thepresent invention, while not being necessary to practicing theinvention. 120 volt alternating current is provided at power source 211to the ice cream machine. Circuit breakers 213 are provided. Spigotswitch 225 is activated when lever 27 (see FIG. 1) is actuated todispense ice cream. Relay coil 215a provides for contact of relaycontact 215b. Relay coil and contact 215a, 215b are in the preferredembodiment an Idec Relay, model no. RH1B-UT-120VAC. Contact 215b allowscurrent to flow through line 217 when flavor system on/off switch 255(substantially corresponding to flavor switch 55 on FIG. 1) is closed.Switch 255 (typically Microswitch-illuminated on-off switch, model no.MML24KK-2-AA01H-LRXX w/MML72-FEK Bezel) includes switch light 255a (anIdec pilot lamp, model no. AP8-AM-1-24VDC-Red) and is protected bycircuit breaker 257 (a Potter Brumfield-circuit breaker, model no.W28XQ1A-5 w/55-025-B).

Electricity from power source 211 is converted from 120 voltsalternating current to 24 volt direct current by power box/transformer256. No-flavor switch 219 is closed when base mix flavor from the icecream machine, such as vanilla, is desired with no flavoring from theflavor cabinet. Corresponding no-flavor light 221 is wired in series andis activated when switch 219 is closed. When a flavor from one of thesyrup magazines 31a-h (FIG. 2) is desired, one of the correspondingflavor selector switches is closed. For example, flavor selector switch253a (a Microswitch nine position, MML61K-9) is closed to provide syrupfrom corresponding syrup magazine 31a. When switch 253a is closed, relaycoil 223a closes relay contact 227a, supplying current to pump motor248a. Note that switch 253a also actuates flavor indicator light 251a,providing an indication on the control panel of which flavor is in use.Also note that relay coil 223a actuates relay contact 229a providingcurrent to syrup out light 249 discussed below. Motor 248a drives acorresponding syrup pump to deliver syrup from the syrup magazine to theice cream being dispensed.

As shown, switch 253b, relay coil 223b, flavor indicator light 251b,relay contacts 227b and 229b and motor 248b provide the same approachwhen a different flavor is selected. As seen, five of the eight parallelsubcircuits for flavor selection have been omitted from the drawing asshown in dashed lines 202a and 202b. The circuit picks up again withsubstantially the same approach using switch 253h, relay coil 223h,relay contacts 227h and 229h, and pump motor 248h. Relays, such as relaycoil 223a and contacts 227a and 229a are Idec Relays, model no.RH2B-VT-24VDC. Lights, such as light 251a, are Idec pilot lamps, modelno. AP8-AM-1-24VDC-Amber.

Power box/transformer 256 is a Power One D.C. supply, model no.HD-24-4.8A, used to step voltage down to 24 volts, direct current. Notethat the dashed line 200 above power box/transformer 256 denotes thatthe circuitry below the dashed line is physically located within cabinet29.

Thus, by selecting the respective flavor selector switch, the operatormay determine which pump will be driven to provide a respective flavorfrom one of the eight syrup magazines.

Spigot switch 225 may be manually overridden by closing manual switch259. By so doing, relay coil 223i closes contact 227i and closes relaycontact 231. In this way, flush switch 261 may be closed to flush therotor chamber and syrup lines without having to activate spigot switch225. By closing flush switch 261, relay coil 223j closes relay contact233 and opens relay contact 235, as well as reclosing relay contact 231.Also, relay contact 237 is closed, providing currents to flush pumpmotor 259b. Flush pump motor 259b draws water from reservoir 63 (FIG. 2)to be flushed through the system while rotor motor 239 is operating.

When a syrup is selected in a contact, such as relay contact 229a, it isclosed. Pressure sensor 241 detects fluid pressure in the correspondingsyrup line. Current through time delay relay coil 243 closes time delayrelay switch 245 if little or no fluid pressure is detected after afixed time. Thus, when the syrup has run empty, syrup out light 249(substantially corresponding to syrup out light 49 in FIG. 1)illuminates, indicating that there is no more of the selected syrupremaining in the magazine. Time delay relay coil 243 and switch 245 arean Idec time delay relay, model no. RTP-6S-A100-024 w/SR2P-06. A timedelay of approximately 1-6 seconds is used to account for the delaybetween when the syrup pump is activated and when sufficient fluidpressure is built up to be detected by pressure sensor 241. Note thatthe embodiment shown may alternatively employ flow sensors or othermeans instead of pressure sensor 241 to accomplish a similar function.

Finally, note that dispensing solenoid 295 substantially corresponds tosolenoid core 95 and solenoid body 77 in FIGS. 3-5.

Also note, it is possible to provide two devices as described above oneither side of a single ice cream machine so as to provide sixteenflavors.

While the invention has been illustrated and described in detail in thedrawings and foregoing description, the same is to be considered asillustrative and not restrictive in character, it being understood thatonly the preferred embodiment has been shown and described and that allchanges and modifications that come within the spirit of the inventionare desired to be protected.

What is claimed is:
 1. A process for combining a syrup with a confectioncomprising the steps of:flowing the confection through a rotor housinghaving a mixing chamber, a confection inlet to said mixing chamber, anda confection outlet from said mixing chamber, said rotor housing havinga syrup duct means for delivering syrup into said mixing chamber;rotating a rotor having a central aperture and positioned in said mixingchamber circumferentially around said central aperture and around theconfection by means for driving said rotor; introducing a syrup from asyrup magazine through said syrup duct means and into said mixingchamber.
 2. The process of claim 1 and further comprising the step offlushing said syrup duct means and said mixing chamber by providing aflush flowing through a flushing duct operably connected to said syrupduct means.
 3. The process of claim 2 wherein said rotating stepincludes the step of tangentially driving said rotor with means fordriving said rotor.
 4. The process of claim 3 wherein said mixingchamber has a central portion and circumferential portion radiallyoutward thereof, and wherein said syrup duct means includes an inwardlyprotruding syrup stem having a first syrup outlet located in saidcentral portion of said mixing chamber, said introducing step furthercomprising the step of pumping the syrup through said first syrupoutlet.
 5. The process of claim 4 wherein said syrup stem furtherincludes a second syrup outlet located radially outward of said firstsyrup outlet and in said circumferential portion of said mixing chamber,said introducing step further comprising the step of pumping the syrupthrough said second syrup outlet.
 6. The process of claim 5 wherein saidfirst syrup outlet is positioned between said rotor and said confectioninlet to said mixing chamber, and wherein the syrup being pumped throughsaid first syrup outlet is pumped onto the confection during saidflowing step and further comprising the step of encircling the syruparound the confection with said rotor.
 7. The process of claim 6 andfurther comprising the step of coupling said rotor housing beneath aconfection machine outlet with means for coupling, wherein said rotorhousing is removable from said machine outlet, and wherein said inlet tosaid mixing chamber is operably coupled to said machine outlet by saidmeans for coupling.
 8. The process of claim 7 and further comprising thestep of selecting one syrup from a plurality of syrups for saidintroducing step, and introducing the selected syrup into said mixingchamber.
 9. The process of claim 1 wherein said rotating step includesthe step of tangentially driving said rotor with means for driving saidrotor.
 10. The process of claim 1 wherein said mixing chamber has acentral portion and circumferential portion radially outward thereof,and wherein said syrup duct means includes an inwardly protruding syrupstem having a first syrup outlet located in said central portion of saidmixing chamber, said introducing step further comprising the step ofpumping the syrup through said first syrup outlet.
 11. The process ofclaim 10 wherein said syrup stem further includes a second syrup outletlocated radially outward of said first syrup outlet and in saidcircumferential portion of said mixing chamber, said introducing stepfurther comprising the step of pumping the syrup through said secondsyrup outlet.
 12. The process of claim 1 wherein said first syrup outletis positioned between said rotor and said confection inlet to saidmixing chamber, and further comprising the steps of pumping the syrupthrough said first syrup outlet onto the confection during said flowingstep and encircling the syrup around the confection with said rotor. 13.The process of claim 1 and further comprising the step of coupling saidrotor housing beneath a confection machine outlet with means forcoupling, wherein said rotor housing is removable from said machineoutlet, and wherein said inlet to said mixing chamber is operablycoupled to said machine outlet by said means for coupling.
 14. Theprocess of claim 1 and further comprising the step of selecting onesyrup from a plurality of syrups for said introducing step, andintroducing the selected syrup into said mixing chamber.
 15. The processof claim 1 and further comprising the step of flowing the confectionthrough a star shaped die at said confection outlet having tips whereinthe confection is serrated with the syrup forming striping on theconfection.
 16. A process for dispensing a confection from a confectionmachine outlet comprising the steps of:providing a removable rotorhousing having a mixing chamber, a syrup duct means for delivering asyrup into said mixing chamber, a confection inlet to said mixingchamber, a confection outlet from said mixing chamber, and an annularrotor positioned in said mixing chamber wherein said rotor has an axisof rotation parallel to the flow of a confection through said mixingchamber; coupling said rotor housing to the outlet of the confectionmachine with means for coupling, said means for coupling including acoupling element engagable with said rotor housing and engagable withthe confection machine outlet, said coupling element being movable withrespect to said rotor housing and with respect to the confection machineoutlet for disengagement and ready removal of said rotor housing fromthe confection outlet, wherein said inlet to said mixing chamber isoperably coupled to the outlet of the confection machine by said meansfor coupling; flowing a confection from the confection machine throughsaid mixing chamber along said axis of rotation and without obstructionthrough the center of said rotor while tangentially driving said rotoraround the confection; and introducing a syrup through a syrup supplyline and through said syrup duct means and into said mixing chamber. 17.The process of claim 16 wherein said mixing chamber has a centralportion and circumferential portion radially outward thereof, andwherein said syrup duct means includes an inwardly protruding syrup stemhaving a first syrup outlet located in said central portion of saidmixing chamber, said stem further including a syrup duct locatedtherein, said introducing step further comprising the step ofintroducing the syrup through said first syrup outlet and into a frozenconfection flowing through said mixing chamber.
 18. A process fordispensing a confection from a confection machine outlet comprising thesteps of:providing a removable rotor housing having a mixing chamberwhich has a central portion and circumferential portion radially outwardthereof, a syrup duct means including an inwardly protruding syrup stemhaving a first syrup outlet located in said central portion of saidmixing chamber for delivering a syrup into said mixing chamber, aconfection inlet to said mixing chamber, a confection outlet from saidmixing chamber, and a rotor positioned in said mixing chamber; couplingsaid rotor housing to the outlet of the confection machine with meansfor coupling, said means for coupling including a coupling elementengagable with said rotor housing and engagable with the confectionmachine outlet, said coupling element being movable with respect to saidrotor housing and with respect to the confection machine outlet fordisengagement and ready removal of said rotor housing from theconfection outlet, wherein said inlet to said mixing chamber is operablycoupled to the outlet of the confection machine by said means forcoupling; flowing a confection from the confection machine through saidmixing chamber while tangentially driving said rotor around theconfection; and introducing a syrup through a syrup supply line andthrough said syrup duct means and into said mixing chamber byintroducing the syrup through said first syrup outlet and into a frozenconfection flowing through said mixing chamber; and said syrup stemfurther including a second syrup outlet located radially outward of saidfirst syrup outlet and in said circumferential portion of said mixingchamber, said introducing step further comprising the step ofintroducing the syrup through said second syrup outlet.
 19. The processof claim 16 wherein said first syrup outlet is positioned between saidrotor and said confection inlet to said mixing chamber.
 20. The processof claim 16 and further comprising the step of selecting one syrup froma plurality of syrups for said introducing step, and introducing theselected syrup into said mixing chamber.
 21. A process for combining asyrup with a confection comprising the steps of:flowing the confectionthrough a rotor housing having a mixing chamber, a confection inlet tosaid mixing chamber, and a confection outlet from said mixing chamber,said rotor housing having a syrup duct means for delivering syrup intosaid mixing chamber; introducing a syrup through said syrup duct meansand into said mixing chamber, wherein said syrup duct means includes aninwardly protruding syrup stem having a first syrup outlet located in acentral portion of said mixing chamber, said stem further including asyrup duct located therein and communicating with said outlet, saidintroducing step further comprising the step of introducing the syrupthrough said first syrup outlet and into the confection flowing throughsaid mixing chamber; and rotating a rotor around the outside of the pathof the flowing confection through said housing, the rotation of therotor being exclusive of said central portion to minimize distrubance ofsyrup introduced into said confection through said first syrup outlet.22. A process for dispensing a confection comprising the stepsof:providing a flow of a food confection in a first flow direction; androtating a syrup distributor rotor around the exterior of the flowingconfection and without internally rotating the flowing confection andthereby encircling the flow of food confection with a syrup in a secondflow direction circumferential to the flow of the food confection,wherein said circumferential second flow direction is distinct from saidfirst flow direction, and whereby the syrup coats the outside of thefood confection.